Neapolitan Lemon Butter Chicken
Inspired by authentic Italian cuisine from Naples, this delightful Neapolitan Lemon Butter Chicken dish features tender chicken breasts delicately coated in a flavorful egg and Parmesan batter, pan-seared to perfection. Infused with a zesty lemon and garlic butter sauce, this dish is served over a bed of al dente linguine, making it an incredible weeknight dinner option. With the option to add lush artichoke hearts for an extra layer of flavor, this recipe is sure to be a family favorite. Enjoyed regularly by our family, it's a taste of Italy right in your own kitchen!
N/A
Servings
275
Calories
12
Ingredients
Ingredients
boneless skinless chicken breasts
2 (fileted thinly to create 2 to 3 servings)
very condensed chicken broth
1 cup (as is)
white wine
1/4 cup (as is)
lemon
1 (juiced)
eggs
3 (beaten)
grated parmesan cheese
1/2 cup (for batter and garnish)
flour
enough for dusting (as is)
garlic clove
1 (crushed)
parsley
to taste (chopped)
unsalted butter
1/2 cup (cut into pieces)
linguine
to serve (cooked as per package instructions)
artichoke hearts
1 can (drained and quartered (optional))
Instructions
1
Start by preparing the linguine according to package instructions. Drain and set aside.
2
Dust the thinly sliced chicken breasts with flour, ensuring they are evenly coated.
3
In a flat container, mix together the beaten eggs and enough grated Parmesan cheese to create a thick batter similar to pancake batter.
4
Heat a skillet over medium to medium-high heat, adding a little olive oil. Dip the floured chicken breasts into the batter and place them in the hot skillet.
5
Cook the chicken for about 4-5 minutes on each side or until golden brown. Once cooked, remove the chicken from the skillet and keep it warm on a platter.
6
In the same skillet, increase the heat to medium-high. Quickly brown the crushed garlic - do not let it burn.
7
Deglaze the pan with white wine, allowing it to boil for a few minutes to reduce slightly.
8
Add the condensed chicken broth and pieces of unsalted butter. Stir until the butter has fully melted into the sauce.
9
Add chopped parsley and quickly whisk everything together to combine.
10
Squeeze in the lemon juice a quarter at a time, tasting as you go to achieve the desired level of acidity.
11
If a thicker sauce is desired, whisk in a bit of flour or cornstarch mixed with water to achieve your preferred consistency.
12
To serve, ladle the sauce over the warm chicken and cooked linguine plates. Optionally, add artichoke hearts, heating through lightly.
13
Garnish with lemon wedges and additional grated Parmesan cheese before serving.
Nutrition Information
20g
Fat
15g
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Neapolitan Lemon Butter Chicken?
Neapolitan Lemon Butter Chicken is an Italian-inspired dish featuring thinly fileted chicken breasts coated in an egg and Parmesan batter, served with a zesty lemon garlic butter sauce over linguine.
How many calories are in this recipe?
Each serving of this dish contains approximately 275 calories.
What type of chicken should be used?
The recipe calls for two boneless skinless chicken breasts that are fileted thinly.
What are the fat and protein contents?
This dish provides 20g of fat and 17.5g of protein per serving.
Which pasta is best for this dish?
Linguine is the recommended pasta to serve with the lemon butter chicken.
How do I prepare the chicken batter?
Mix beaten eggs with enough grated Parmesan cheese to create a thick batter similar to the consistency of pancake batter.
Should the chicken be floured?
Yes, you should dust the thinly sliced chicken breasts with flour to ensure they are evenly coated before dipping them into the egg batter.
How long does it take to cook the chicken?
The chicken should be cooked for about 4-5 minutes on each side until it is golden brown.
What ingredients make up the sauce?
The sauce is made from crushed garlic, white wine, condensed chicken broth, unsalted butter, parsley, and fresh lemon juice.
How should I handle the garlic?
The garlic should be crushed and quickly browned in the skillet over medium-high heat without letting it burn.
How do I incorporate the lemon juice into the sauce?
Squeeze the lemon juice into the sauce a quarter at a time, tasting after each addition to reach your preferred level of acidity.
Can I add vegetables to this chicken dish?
Yes, the recipe suggests optionally adding a can of drained and quartered artichoke hearts for an extra layer of flavor.
How can I thicken the lemon butter sauce?
If you prefer a thicker sauce, you can whisk in a small amount of flour or cornstarch mixed with water.
What is the purpose of the white wine?
White wine is used to deglaze the skillet after browning the garlic, adding depth and acidity to the base of the sauce.
How much butter is required?
The recipe requires 1/2 cup of unsalted butter, which should be cut into pieces before being melted into the sauce.
What are the recommended garnishes?
Garnish the final plate with fresh lemon wedges and an extra sprinkle of grated Parmesan cheese.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and a quick dinner option, making it suitable for weeknights.
What kind of chicken broth is needed?
You should use 1 cup of very condensed chicken broth to ensure a rich flavor profile.
What role does parsley play in the recipe?
Chopped parsley is added to the sauce to provide fresh herbal notes and a vibrant color.
How many carbohydrates are in a serving?
There are 15g of carbohydrates per serving in this recipe.
Can I use salted butter?
The recipe specifically calls for unsalted butter to allow better control over the saltiness of the sauce.
How many eggs are used for the chicken batter?
The batter requires 3 beaten eggs mixed with Parmesan cheese.
When should the pasta be prepared?
Start by preparing the linguine according to the package instructions and set it aside before you begin the chicken.
What is the best heat setting for searing the chicken?
A skillet should be heated over medium to medium-high heat with a little olive oil for searing the battered chicken.
Where did the inspiration for this dish come from?
The dish is inspired by authentic Italian cuisine from the Naples region.
How many garlic cloves are in the recipe?
The recipe uses 1 crushed garlic clove.
How much Parmesan cheese should I buy?
You will need 1/2 cup of grated Parmesan cheese for the batter and additional for garnishing.
When do I add the butter to the skillet?
Add the butter pieces after the chicken broth is in the skillet and stir until it has fully melted.
What should I do with the white wine after adding it to the pan?
Allow the wine to boil for a few minutes to reduce slightly before adding the broth.
How many servings does this recipe yield?
The recipe using two large chicken breasts fileted thinly typically yields 2 to 3 servings.